Heat 2 T of the oil in a large skillet over medium heat. Add
the onions and sauté for 3 to 5 minutes until translucent, then add the garlic,
thyme, tarragon, salt, and pepper, and cook for another few seconds. Next, add
the mushies and cook for 7-10 minutes until they are very soft, lowering the
heat if necessary to prevent burning.

While that's cooking, place the nuts in a food processor or
blender and process until very fine.

Add the mushroom mixture to the processor, along with the
vinegar, beans, and remaining T of oil. Process until smooth, adding the veggie
broth 1 T at a time as needed. Continue to puree until you've got a smooth,
thick, spreadable paste. Scrape mixture into an airtight container and chill
for at least an hour before serving to allow the flavors to meld.